Here's a medium heat but savory chili, you can substitute the venison with ground beef, but the venison gives it a nice rich flavor.

simple, easy and delicious!! can be made ahead and/or frozen! can substitute beef for the venison. :chef

I got this recipe off a site and I really liked it with my ground venison. Just thought I would pass it along on here so others can try it.

Over the winter we killed 1 doe. We’ve been eating the meat little bits at a time. Today I decided to make a venison meal! This includes venison, rice, and pear strawberry walnut salad!Beef works too. If (and I’m sure you most likely don’t) have venison, beef will work. Lamb will too although, lamb does not have the same texture. Goat is definitely the closest meat to venison.

This time I made Indonesian dish. Balado is hot and spicy sauce. You could use chicken egg as well in this recipe 😀#OneRecipeOneTree

My husband recently started hunting and I have a freezer full of venison that I've been scared to cook! This recipe is an experimentation in one way to try and enjoy this meat.

Since I live abroad, I like to cook something from my home country. Chicken is easy to find, so this is one of the chicken dish that I cook sometimes.

Another Indonesian pork dish with aromatic Indonesian basil and lemongrass as the main ingredients. This is called 'Pork Di Bulu' as in Manado. Fragrant stew not just pork but chicken and prawn can be as substitute.

Rawon nguling is a traditional dish from East Java Indonesia. A hearty beef soup made with rich keluak paste. Served with hot rice. The best time for make this recipes in winter season. But you can still make it in any season. You should try this recipes. I am guaranty this recipes not make you disappointed.

Tongseng is a Central Java (one of the provinces in Indonesia) goat meat, mutton, or beef stew dish in curry-like soup with cabbage and chilies 🌶Please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

Dak dtae or hon mhai is a Lao/Thai (respectively) silkworm dish that is a salty, savory, and flavorful food. The silkworms become crispy on the outside while the inside remains soft. I prefer to cook them longer to obtain an even crunchier exterior. The salt, fish sauce, soy sauce, and chili is added to your taste.

Was supposed to make venison back strap steaks wrapped in bacon tonight but realized this morning I thawed the wrong cuts of meat! Opened the bag to find Venison "nuggets" as we call them. So I decided to make Venison Tips & Gravy with the ingredients that I had in the pantry!!